Roasted Orange Lamb Chops
I used to go to the farmers market only in the spring and summer because I thought that’s when all the good fruit showed up. You know, strawberries, peaches, plums… the good fruit. But then I realized lemons, limes and oranges showed up in the winter. I never realized there was a citrus season, but once I discovered it, hitting the farmers market from March to August, was no longer satisfactory.
See, when citrus season hits, I go crazy! I love citrus. Oranges, lemons, grapefruit… I can’t get enough. Seriously, from January until at least April I have to have at least one orange a day, if not more. And with so many different varieties, the options are endless. There are Satsumas, Shasta Golds, Blood Oranges, Cara Caras… With all that citrus around, it’s no wonder I use them as often as I can, and in every way possible. That’s right, I don’t just eat and juice them, I use them in recipes as well. But my favorite thing about citrus season is that with so many varieties, I never have to use the same kind twice.
While I usually save the seedless Satsumas and Cara Caras for middle-of-the-day snacking, the Blood Oranges and Valencias I often use for cooking. See, the flavors are delicious and add the perfect amount of orange zing to anything I’m making whether it be pastries or proteins. Now, I know that oranges seem like the perfect choice to brighten up your favorite baked good or dessert, but they also add wonderful flavor to your favorite protein. I use it on everything from chicken to fish to beef because nothing goes better with herbs and salt than a little tang.
I most recently added citrus to these lamb chops and they were soooo good! But it’s not just the orange zest that heighten the flavor of these chops, it’s the healthy dose of orange marmalade. That marmalade acts as a delicious glaze that raises the chops to another level entirely. That bright orange flavor, coupled with the garlic and rosemary make these chops a wonderful dinner choice any night of the week. And because they’re those little lollypop lamb chops, you can make a dozen or two and have more than enough to feed a family of four. But the best thing about these delectable little chops is that a variety of oranges will still be around in April, and you know what that means: now you have a great dinner option for Passover or Easter as well.
Ingredients
- 1 garlic clove, minced
- zest of 2 oranges
- 2 tablespoons rosemary, finely chopped
- 1 tablespoon salt
- 1 teaspoon pepper
- 1/2 cup orange marmalade
- 2 tablespoons olive oil
- 12 lollypop lamb chops
Instructions
- Preheat the oven to 375 degrees F.
- Combine the garlic, orange zest, rosemary, salt, pepper, marmalade and olive oil in a small bowl, and stir until well combined.
- Brush the chops with the garlic mixture and place on a rimmed baking sheet. Allow to sit at room temperature for 30 minutes.
- Roast the chops for 20 to 30 minutes or until medium rare. Transfer the chops to a platter, sprinkle with rosemary and serve.
